Roasting vegetables is nothing new to me. I’ll roast anything thing that tries to move. Recently, it occurred to me that I had never roasted one of my very favorite vegetables: okra. When it’s okra season, they’re always on my mind. I’ll use fresh if I can find good ones but I’m not the least bit snobbish about using frozen. Okra is a vegetable that freezes well.
There’s no time like the present and, fortunately, I had okra in the freezer. I thawed and drained them. Place them on a baking sheet sprayed with non-stick spray, drizzled olive oil on them, sprinkled a generous dose of 4-1-1 seasoning and roasted at 450 degrees for about 30 minutes until they starting turning brown.
Goodness gracious day in the morning! They are unbelievably good. You really get the flavor of fried okra without all the extra work and clean up. For those of you with an aversion to okra because of the texture (you say slim, I say texture), you should give this version a try. Roasting takes care of the “texture”. I’ll eat okra anyway you throw it at me so the “texture” isn’t offensive to me.
The okra browns up nicely which gives it a wallop of flavor. Brown means flavor. I especially like the seeds that escape from the pod and get crispy.
I’ll be thinking about Roasted Okra until I eat it again….which will be tomorrow.
1 pound whole okra pods, small ones are best
Place on a baking tray that’s covered in foil and/or sprayed with non-stick spray. Roast at 450 degrees for 20 to 25 minutes until browned. Stir and flip occasionally so both sides will brown.
- Roasted Okra
- 1 pound whole okra pods, small ones are best
- olive oil
- 4-1-1 seasoning
Place on a baking tray that's covered in foil and/or sprayed with non-stick spray. Roast at 450 degrees for 20 to 25 minutes until browned. Stir and flip occasionally so both sides will brown.